a meat flavor

A technology of meat flavor and beef, which is applied in the field of meat flavor, can solve the problems of flavor limitation, etc., and achieve the effect of strong cooking feeling, long aftertaste, and full-bodied meat flavor

Inactive Publication Date: 2011-12-14
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The flavor of the product is very limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A meat-flavor essence is made from the raw materials comprising the following parts by weight:

[0016] 30 parts of beef hydrolyzate, 22.7 parts of pork hydrolyzate, 28.7 parts of chicken hydrolyzate, 4 parts of glucose, 1 part of glycine, 0.5 part of L-cysteine, 0.5 part of VB1, and 12.6 parts of salt;

[0017] The meat flavor is obtained by a method comprising the following steps:

[0018] Mince fresh beef, add papain 0.1% by weight of fresh beef, hydrolyze at 65°C for 0.5 hours to obtain beef hydrolyzate; mince fresh pork, add papain at 0.1% by weight of fresh pork, heat at 65°C Under hydrolysis for 0.5 hours, a pork hydrolyzate is obtained; the fresh chicken is minced, 0.1% papain by weight of the fresh chicken is added, and hydrolyzed at 65° C. for 0.5 hours to obtain a chicken hydrolyzate;

[0019] Add 30 parts of beef hydrolyzate, 22.7 parts of pork hydrolyzate, 28.7 parts of chicken hydrolyzate, 4 parts of glucose, 1 part of glycine, 0.5 part of L-cysteine, 0.5...

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PUM

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Abstract

The invention relates to a meat flavor essence, which is made of the following raw materials in parts by weight: 10-30 parts of beef hydrolyzate, 10-30 parts of pork hydrolyzate, 10-30 parts of chicken hydrolyzate, 0.1 parts of glucose -10 parts, 0.1-5 parts of glycine, 0-4 parts of L-cysteine, 0-6 parts of VB1, 10-30 parts of table salt; the meat flavor essence of the present invention has natural flavor, strong cooking feeling, and mellow and full meat flavor , with a lingering aftertaste.

Description

technical field [0001] The invention belongs to the field of food additive preparation, in particular to a meat flavoring essence. Background technique [0002] Meat flavor is a food additive widely used in instant noodles, meat products, condiments and other products. It has achieved rapid development since the 1990s. The traditional production method of meat flavor is as follows: the first step is to combine amino acids, Various raw materials such as reducing sugar are added to the reaction kettle in a certain proportion to carry out Maillard reaction (reaction between amino acid and reducing sugar). The reaction product and other raw materials such as maltodextrin, salt and monosodium glutamate are evenly mixed in the batching tank to obtain a powder-spraying material liquid, and then the reaction spices are obtained by spray drying. The second step is to mix various natural and (or) Natural equivalent spices and solvents (such as ethanol, propylene glycol, salad oil, et...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/231A23L27/26
Inventor 李文方戴永鑫邢海鹏
Owner TIANJIN CHUNFA BIO TECH GRP
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